Ingredients for Rosemary Almonds
- Whole Unblanched Almond
- Blanched Almond
- 1 tablespoon fresh rosemary, finely chopped
- Cayenne
- ½ cup dark brown sugar
- Kosher Salt
- Butter
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How to Make Rosemary Almonds
- Preheat oven to 350°F (175°C).
- Spread 1 ¼ to 1 ½ pounds of raw, unsalted almonds (a mix of blanched and unblanched is recommended) in a single layer on a large baking sheet.
- Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden, shaking the pan halfway through.
- While the almonds are toasting, whisk together ½ cup dark brown sugar, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, finely chopped, and ¼ teaspoon sea salt in a large bowl.
- Once the almonds are toasted, immediately transfer them to the bowl with the rosemary mixture.
- Toss thoroughly to coat the almonds evenly.
- Let the almonds cool completely on the baking sheet. Once cool, gently toss again to separate any that have clumped together.
- Store in an airtight container at room temperature. Enjoy slightly warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
89g
Fat
97g
Carbs
27g